Name: Chili con Carne
Cook time: 1 hour
Total time: 11 hours 45 minutes
Yield: Makes 8 servings
Ingredients: 4 tablespoons vegetable oil, divided; 4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube; 2 medium onions, chopped; 1 head of garlic (about 15 cloves), peeled, chopped; 1/2 cup ground ancho chiles; 2 tablespoons ground cumin; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 12-ounce bottle dark beer; 1 28-ounce can diced tomatoes in juice; 2 teaspoons dried oregano; 2 teaspoons coarse kosher salt; 2 tablespoons tomato paste; 3 tablespoons masa (corn tortilla mix); Coarsely grated sharp cheddar cheese; Chopped green and/or red onion; Chopped fresh cilantro; Diced fresh tomatoes (optional); Sour cream (optional); Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

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Chili con CarneMarcus Nilsson

Home turf: Texas
Local flavor: Chili is practically a religion in Texas. The thick, meaty "bowl of red" dates back to San Antonio in the 1820s. By the 1880s, the city's plazas were full of pushcarts run by "chili queens" who would lure customers with live music. And Texans may argue about chili ingredients—but purists agree that the hearty stew would never, ever involve beans.
Make it a meal: Round things out with cornbread, iceberg wedges with artisanal blue cheese, and Shiner Bock (Texas, $8 per six-pack), a full-bodied Texas brew.

A few tablespoons of masa (corn tortilla mix) is used to thicken this chili.

Recipe notes

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